Grilled Crawfish-Stuffed Chiles Rellenos with Salsa and Sour Cream
- 1/2 pound crawfish tails or small, peeled shrimp
- 1 tablespoon Creole seasoning, recipe follows
- 1 tablespoon plus 2 teaspoons olive oil
- 1/3 cup chopped green onions
- 2 teaspoons minced garlic
- 12 large fresh poblano or New Mexico chiles
- 2 large ears corn
- 1/2 teaspoon salt
- 6 ounces crumbled soft fresh goat cheese (such as Montrachet), room temperature
- 6 ounces grated Colby or mild cheddar cheese
- Salsa, optional
- Sour cream, optional
- Essence (Emeril's Creole Seasoning):
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried leaf oregano
- 1 tablespoon dried thyme
Preheat a gas or charcoal grill. Season the crawfish tails with the Creole seasoning. In a medium, heavy skillet, heat 1 tablespoon of the oil over medium-high heat. Add the green onions and garlic and saute for 1 minute. Add the crawfish tails and saute for 2 minutes. Remove from the heat.
Char the chiles over the grill until blackened on all sides. Meanwhile, rub 1 teaspoon olive oil on each ear of corn and sprinkle with the salt. Grill the corn until cooked through, about 8 to 12 minutes. Remove the corn from the grill and let cool. Seal the chiles in a plastic or paper bag and let stand 10 minutes. Peel and seed the chiles, leaving the stem end intact, and set aside.
Cut the corn from the cob and place the kernels in a mixing bowl. Add the crawfish tails, goat cheese and Colby cheese, and mix well. Form the mixture into 12 equal portions, about 3 tablespoons each, and stuff into the seeded chiles, pressing to close.Essence (Emeril's Creole Seasoning):
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.